This dairy and refined sugar-free pear and almond cake is a nourishing delight, naturally sweetened with raw honey for a touch of pure, golden sweetness. Coconut oil and yoghurt lend a luxuriously moist texture, while almond meal enhances the cake with a rich, nutty depth. Bursting with juicy pears, this cake is a perfectly balanced treat that’s both indulgent and health-conscious.
what you need
- 125g coconut oil
- 1/2 cup raw honey
- 3 eggs
- 1/3 cup coconut yoghurt
- 2/3 cup wholemeal spelt flour
- 1 tsp. baking powder
- 1 tsp. cinnamon
- 1 1/2 cups almond meal
- 2 – 3 pears, diced into 1 cm cubes plus 1 extra pear thinly sliced for decoration
- Honeyed coconut yoghurt to serve (blend ½ cup coconut yoghurt with ¼ cup raw honey and gently blend)
what to do
- Preheat oven to 170 degrees Celsius.
- Using an electric mixer or wooden spoon, beat the honey, oil, eggs and yoghurt together.
- Gently stir in the flour, cinnamon, baking powder, almond meal and diced pear. Make sure mixture is well combined with no lumps.
- Pour mixture into greased round cake tin and bake for approximately 1 hour until a knife inserted comes out clean.
- Serve with sliced pears on top and a dollop of honeyed coconut yoghurt or cream.
